Description
This Chicken Pot Pie Pasta brings all the comforting flavors of chicken pot pie into a creamy, cheesy pasta dish. With tender chicken, mixed vegetables, and a rich, savory sauce, it’s an easy, one-pan meal that’s perfect for busy weeknights. It’s like a cozy, baked pot pie—but in pasta form!
Ingredients
Scale
- 8 oz penne pasta
- 2 cups cooked chicken, shredded
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 cup frozen mixed vegetables
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- In a large skillet, combine cooked chicken, cream of chicken soup, chicken broth, mixed vegetables, garlic powder, salt, and pepper. Cook over medium heat until heated through.
- Add the cooked pasta to the skillet and toss to combine.
- Sprinkle shredded cheddar cheese on top and cover with a lid until the cheese is melted.
- Serve hot and enjoy!
Notes
- For a healthier twist, you can use low-fat cream of chicken soup or substitute with a homemade creamy sauce.
- You can add more vegetables like peas, carrots, or green beans for extra nutrition.
- Leftovers can be stored in the fridge for up to 3 days and reheated on the stovetop or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes